Tuna Poke Bowls

It’s Chef Tamara’s favorite easy meal, the Hawaiian poke bowl! With its roots deep in Asian food cultures, this popular marinated fish dish is now found popping up in all kinds of cuisines, from tacos to grain bowls and beyond. We’ll use a Polynesian approach for marinating the tuna, then create a fun variety of toppings to choose from when assembling the rice bowls.

The poke bowl (pronounced poke-eh) is a Hawaiian culinary tradition that goes back centuries when fisherman would cut their catch into chunks, rub it with salt and seaweed (for flavor and preservation) add to a bed of rice and eat. Toppings to the poke bowl were what the fishermen had on hand. The poke tradition evolved as other cultures came to the islands until poke became what it is today, a flavor-packed, protein rich meal of fish, sushi rice and a variety of toppings that add color, flavor and texture to the dish, all finished with a flavorful sauce.

Eat in class or enjoy at home.

Ages 10 and up. Allergens: fish, allium, soy, gluten, wheat, (egg, opt.)